Mustard?

[Bennie-Mac]

When someone says mustard, what type do you think of?

The reason I ask is that I just made macaroni and cheese which I saw on one of the latest episodes of Masterchef Allstars. There is a part where its calls for mustard, garlic and paprika to be mixed together and then into the pasta and cheese for added flavour. I'll admit I know very little about mustard, so I just grabbed some Dijon mustard, the resulting dish was ruined by a very significant mustard taste throughout. The quantities were 100% correct so im assuming it was the type of mustard used. Can anyone educate me?

 

[Glaucus]

Depends on context, in the above example it would be English mustard, English mustard brings out the cheese notes.

More generally I would gravitate towards wholegrain.

 

[Bennie-Mac]

I thought English mustard was considered very strong though? But bringing out the cheese notes sounds right as the Dijon effectively killed the cheesyness, the sauce was brilliant before the mustard etc was added.

Thanks though, I'll have to try it again.

 

[Glaucus]

It is strong but you use a small amount, if the recipe is cheese based its 90% English and 6% Dijon.

 

[Mitzy]

I think no thank you.

 

[Bennie-Mac]

I think no thank you.

Great stuff.

It is strong but you use a small amount, if the recipe is cheese based its 90% English and 6% Dijon.

Excellent, much appreciated matey.

 

[Ahleckz]

I tend to use English mustard in rubs, and when I want the heat and spiciness of mustard to come through. I use Dijon more when making sauces/marinades.

Bennie, word of warning - be careful with Glaucus' recipes. He's prone to typos/autocorrects. Case in point - what's the other 4%?!

 

[Glaucus]

The other 4 % is other mustards

 

[SINDRONE]

If someone asks if i'd like mustard, I automatically assume it's English. I honestly couldn't tell you the last time I even tasted Dijon mustard.

 

[joey1211]

I add a small amount to the cheese sauce when making cauliflower cheese.

 

[elroberto]

Love mustard. I love the sheer fireiness of classic Colman's english but do like a nice Dijon or Wholegrain mustard too (wholegrain stirred into some mash is heavenly).

I really like the Maille brand, best one I've found in the supermarkets anyway.

 

[glitch]

When someone says mustard, what type do you think of?

For me, it's a tie between English and French's.

But I'm equally a sucker for the Grey Poupon, based purely on the advert.

I just made macaroni and cheese which I saw on one of the latest episodes of Masterchef Allstars. There is a part where its calls for mustard, garlic and paprika to be mixed together and then into the pasta and cheese for added flavour. I'll admit I know very little about mustard, so I just grabbed some Dijon mustard, the resulting dish was ruined by a very significant mustard taste throughout.

Were you following the recipe or just going with what you thought was right? Hard to tell from what you say.

The quantities were 100% correct so im assuming it was the type of mustard used. Can anyone educate me?

I don't think you need educating.

On first glance it would seem to be down to how the recipe has been devised, but you might have got all your quantities mixed-up if you weren't following the recipe to the letter.

2tbsp of Dijon in that much cream, cheese and truffle wouldn't seem to be excessive.

 

[Bennie-Mac]

^First of all, I didn't realise the masterchef website existed I recorded the episode and wrote it down from what the chef said while making it, I still have it written down and the quantities are the same as the website recipe, but it actually mentions Dijon mustard which solves the mustard problem.

However on the show the chef said paprika, but now reading the actual recipe it states sweet smoked paprika which im guessing is where the problem occurred as the sweet smokey flavour would tone down the mustard more...